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Cheeze Sauce

This versatile, low-fat, rich sauce is integral to Broccoli Cheeze Soup, but wonderful on steamed vegetables, used as fondue or hot dip for appetizers.

Source: Oh She Glows blog (Entered by Lara Rasmussen Anderson)
Serves: Depends on how you use it
Vegan!

Ingredients
1 1/2 cup almond milk, unsweet/unflavor
3/4 cup nutritional yeast
1 Tbsp margarine, Earth Balance
2 Tbsp flour
1 + 1 Tbs+tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt and black pepper, to taste
1/4 tsp cayenne pepper

Step by Step Instructions
  1. 1. In a skillet or pot, melt the Earth Balance over medium heat.
  2. 2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
  3. 3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
  4. 4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.

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